Works with red or yellow onions
1 Hour 15 Minutes
Vegan and Gluten Free
Start by preparing the filling. Roughly chop the chestnuts and parsley and finely slice the onion.
Cook your rice as normal, but allow it to slightly overcook (it will help the mixture bind together).
While the rice is cooking, sautée the onions, allowing them to slightly caramelise. Add in the chestnuts, cranberries and pistachios and allow to cook for 2 minutes.
Add in the rice, Tamara, red wine vinegar and olive oil and cook for a further 2 minutes, ensuring the rice soaks up all the flavour.
Prepare your cabbage leaves by bringing a pan of salted water to the boil. Place the leaves in the pan for 2 minutes and then remove. Pat dry and trim the bottom third of the vein of the leaf (it makes It difficult to roll).
Pre-heat your oven to 180°C. Transfer the rice mixture to a food processor and pulse a few times. Divide the mixture into 4.
Place the rice mixture inside the leaf and roll, use a cocktail stick to secure if needed.
Place the cabbage rolls into a roasting dish, drizzle with olive oil and season well. Roast for 20 minutes.
Serve with a drizzle of olive oil and a sprinkling of parsley. Enjoy!
Recipe from Great British Chefs